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Blends of Tea and Additives to Tea

This article is about tea blends and additives.

Blends and additives

Almost all teas in tea-bags and most other teas are blends. Though recently with improvements in the dry freeze technique and the improved infusion method, tea powder and condensed tea essence that only needs hot or cold water to make a cup of tea are sold. Blending may occur at the level of tea-planting area (e.g. Assam), or teas from many areas may be blended. The aim of blending is a stable taste over different years, and a better price. More expensive, more tasty tea may cover the inferior taste of cheaper tea.

There are various teas which have additives and/or different processing than "pure" varieties. Tea is able to easily receive any aroma, which may cause problems in processing, transportation or storage of tea, but can be also advantageously used to prepare scented teas.
Breakfast teas are generally blends of different black teas that are robust and full-bodied, and go well with milk. Some flavors are English, Irish and Scottish. Afternoon blends are lighter. These blends are popular in the British Isles.
Jasmine tea is spread with jasmine flowers while oxidizing, and occasionally some are left in the tea as a decoration. Many other flowers, including roses and other fragrant blooms, are used as flavouring in tea in China.
Earl Grey tea is usually a mix of black teas, with essence of the citrus fruit bergamot added.
Spiced teas, such as the Indian chai, flavored with sweet spices such as ginger, cardamom, cinnamon, black pepper, clove, Indian bay leaf and sometimes nutmeg are common in southern Asia and the Middle East.
Touareg Tea — strong green tea with Nana mint, prepared in desert areas of North Africa and the Middle East.
Jagertee is a tea with rum added.

Blends of Tea and Additives to Tea

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